Instructions:
Prepare the Crepe Batter:
In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth and well combined.
Let the batter rest for at least 30 minutes to allow the bubbles to settle.
Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of the batter into the pan, swirling it around to cover the bottom evenly.
Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
Prepare the Chicken Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
In a mixing bowl, combine the shredded chicken, cooked onion and garlic, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Assemble the Stuffed Crepes:
Place a crepe on a flat surface and spoon a generous amount of the chicken filling onto the center.
Fold the sides of the crepe over the filling, then fold the bottom and top to create a neat package.
Repeat with the remaining crepes and filling.
Serve:
Arrange the stuffed crepes on a serving platter. You can serve them warm or at room temperature.
Enjoy your delicious stuffed crepes with chicken filling!
